Title: Onion Dip
Categories: Appetizer
Yield: 16 Servings
2 tb butter
3 lg sweet onions, thinly sliced
8 oz cream cheese, softened
2 c shredded swiss cheese
1 c grated parmesan cheese
1 c mayonnaise
potato chips
Heat oven to 375?F. Lightly spray 1 1/2- to
2-quart casserole with cooking spray.
In 12-inch skillet, melt butter over medium heat.
Cook onions in butter 30 to 40 minutes, stirring
often, until caramel colored.
In large bowl, mix cheeses, mayonnaise and onions.
Spoon into casserole. Bake uncovered 30 minutes
or until golden and bubbly. Serve with potato
chips.
Title: Cheddar Soup
Categories: Soup
Yield: 6 Servings
2 cans condensed cheddar soup
2 c water
6 c frozen broccoli florets
2 c milk
1/2 ts ground mustard
1/4 ts salt
1/4 ts garlic powder
1/8 ts pepper
2 c shredded cheddar cheese
In 4-quart saucepan, mix soup and water. Heat over
high heat, stirring constantly, until boiling and
smooth.
Add broccoli. Heat to boiling; reduce heat to
medium. Cover; cook 8 to 10 minutes, stirring
occasionally, until broccoli is tender.
Stir in milk, mustard, salt, garlic powder and
pepper. Cook uncovered 3 to 5 minutes, stirring
occasionally, until thoroughly heated. Stir in
cheese until melted.
Title: Baked Ham
Categories: Main Dish
Yield: 12 Servings
6 lb cooked smoked bone-in ham
1 c packed brown sugar
2 tb balsamic vinegar
1/2 ts ground mustard
orange slices
maraschino cherries
Heat oven to 325?F. Place ham, fat side up, on
rack in shallow roasting pan. Insert meat
thermometer so tip is in thickest part of ham and
does not touch bone or rest in fat. Cover loosely
and bake until thermometer reads 135?F.
About 20 minutes before ham is done, remove from
oven. Pour drippings from pan. Remove any skin
from ham. Mix brown sugar, vinegar and mustard;
pat or brush on ham. Bake uncovered 20 minutes
longer.
Cover ham loosely and let stand about 10 minutes
or until thermometer reads 140?F. Garnish
with orange slices and cherries.
Title: Potato Gratin
Categories: Side Dish
Yield: 8 Servings
butter, to greasing pan
2 1/2 c chicken broth
4 lg russet potatoes, peeled, chopped
1 ts salt
1/4 c butter
4 cloves garlic, finely chopped
1/2 c grated parmesan cheese
salt, to taste
pepper, to taste
1/2 c panko crispy bread crumbs
Heat oven to 375?F. Lightly butter 2-quart
casserole. Pour broth into 2-quart saucepan. Add
potatoes; stir in 1 teaspoon salt. Heat to
boiling. Reduce heat; cover and simmer about 10
minutes, stirring occasionally, until potatoes
are tender. Place colander over medium bowl;
drain potatoes, reserving broth.
Rinse and dry saucepan. In saucepan, cook 2
tablespoons of the butter and the garlic over
low heat 2 minutes, stirring occasionally.
Return potatoes to saucepan with butter and
garlic; mash with potato masher.
Add 1 cup of the reserved broth to potatoes; mix
until smooth. Stir in remaining 2 tablespoons
butter and 1/4 cup of the cheese. Adjust seasoning
to taste with salt and pepper. Spoon potato
mixture into casserole. Top with remaining 1/4
cup cheese and the bread crumbs.
Bake about 20 minutes or until golden brown.
Title: Cookie Cups
Categories: Desserts
Yield: 36 Cookies
1 c all-purpose flour
1 ts baking soda
1/8 ts salt
1/2 c sugar
1/3 c creamy peanut butter
1/4 c butter, softened
1 egg
2 tb whipping cream
1 ts vanilla
1/4 c chopped unsalted peanuts
12 oz miniature peanut butter cups, unwrapped
Heat oven to 350?F. Grease 36 mini muffin cups
with shortening or cooking spray.
In small bowl, mix flour, baking soda and salt;
set aside. In medium bowl, beat sugar, peanut
butter and butter with electric mixer on medium
speed 2 minutes. Beat in egg, whipping cream
and vanilla. On low speed, beat in flour mixture
until blended. Stir in peanuts.
Shape dough into 3/4-inch balls. Place one ball
into each muffin cup. Bake 12 minutes. Immediately
press 1 peanut butter cup into center of each
cookie. Bake 2 minutes longer. Cool in pan on
cooling rack.
Title: Bavarian Meatballs
Categories: Appetizer
Yield: 16 Servings
2 lb frozen cooked meatballs, thawed
1 md onion, sliced
1/4 c firmly packed brown sugar
3 tb onion soup mix
12 oz can beer
In 3 or 3 1/2-quart slow cooker, combine meatballs
and onion. Sprinkle brown sugar and soup mix over
beef and onion. Pour beer over top. Cover; cook on
Low setting for 5 to 6 hours.
Just before serving, gently stir mixture to coat
meatballs with sauce. Serve with toothpicks.
Meatballs can be held on Low setting for up to
1 hour.
Title: Strawberry Salad
Categories: Salad
Yield: 4 Servings
VINAIGRETTE:
1/2 c sliced fresh strawberries
1 tb sugar
1 tb raspberry vinegar
1/3 c vanilla yogurt
3/4 ts poppy seed
SALAD:
4 c bite-size pieces fresh spinach
2 kiwi fruit, peeled and sliced
1 mango, peeled, and cut into chunks
2 c fresh strawberries, sliced
1 c seedless red grapes, halved
Place 1/2 cup sliced strawberries in blender or
food processor. Cover and blend until smooth. Add
sugar and vinegar; cover and blend. Add yogurt;
cover and blend until smooth. Pour into small
bowl. Stir in poppy seed. Refrigerate until
serving.
To assemble salads, layer all salad ingredients
on 4 individual salad plates. Drizzle vinaigrette
over salads. Serve immediately.
Title: Turkey Burgers
Categories: Main Dish
Yield: 4 Servings
SAUCE:
6 oz greek plain yogurt
1/4 c chopped cucumber
2 tb chopped red onion
1 ts dried dill weed
2 tb fresh lemon juice
BURGERS:
1 lb lean ground turkey
1 c crumbled feta cheese
1/3 c chopped red onion
1 ts dried dill weed
1/2 ts salt
1/4 ts pepper
1 clove garlic, finely chopped
4 whole wheat burger buns, split
1 md tomato, thinly sliced
In small bowl, mix 1/2 cup of the yogurt and
remaining sauce ingredients; refrigerate until
serving.
Heat gas or charcoal grill. In medium bowl, mix
all burger ingredients and remaining yogurt.
Shape mixture into 4 patties, about 1/2 inch
thick.
Place patties on grill over medium heat. Cover
grill; cook 8 to 10 minutes, turning after 5
minutes, until meat thermometer inserted in
center of patties reads 160 F. Place
burgers on buns; top with tomato slices and
sauce.
Title: Potato Wedges
Categories: Side Dish
Yield: 4 Servings
3/4 ts salt
1/2 ts granulated sugar
1/2 ts paprika
1/4 ts ground mustard
1/4 ts garlic powder
3 lg baking potatoes
cooking spray
Heat the oven to 425 F. In a small bowl or
measuring cup, mix the salt, sugar, paprika,
mustard and garlic powder.
Scrub the potatoes thoroughly with a vegetable
brush and water to remove any dirt, but do not
peel. Cut each potato in half lengthwise.
Turn potatoes cut sides down, and cut each
half lengthwise into 4 wedges. In a 13x9-inch
pan, arrange the potato wedges with skin sides
down.
Spray the potato wedges with the cooking spray
until lightly coated. Sprinkle with the salt
mixture. Bake uncovered 25 to 30 minutes or
until potatoes are tender when pierced with
a fork.
Title: Lemon Bread Pudding
Categories: Desserts
Yield: 8 Servings
1/2 c sugar
1/2 ts vanilla
6 eggs
1/2 c flour
3/4 ts baking powder
1/4 ts salt
1 1/2 tb butter, melted
2 c milk
10 c cubed french bread
15.75 oz can lemon pie filling
1 c frozen whipped topping, thawed
Heat oven to 350 F. Generously grease bottom
and side of 3-quart casserole with shortening or
cooking spray. In large bowl, beat sugar, vanilla
and eggs with wire whisk until blended. Stir in
flour, baking powder, salt, butter, and milk. Stir
in bread cubes until coated.
Spoon half of the bread mixture into casserole.
Spoon 1 cup of the pie filling randomly over bread
mixture. Top with remaining bread mixture.
Bake 45 to 50 minutes or until golden brown and
knife inserted in center comes out clean. In
small bowl, mix remaining pie filling and the
whipped topping. Serve warm pudding with whipped
topping mixture. Store covered in refrigerator.
Title: Chicken Bites
Categories: Appetizer
Yield: 36 Appetizers
1/4 c butter, melted
1/2 c sweetened condensed milk
2 tb dijon mustard
1 1/2 c flour
2/3 c flaked coconut
1/2 ts salt
1/2 ts paprika
1 lb boneless, skinless chicken breasts, cut up
1/2 c apricot spreadable fruit
2 tb honey
2 tb dijon mustard
1 tb white vinegar
hot mustard
Heat oven to 425?F. Spread 2 tablespoons of the
melted butter on a 15x10x1-inch baking pan.
Mix sweetened condensed milk and 2 tablespoons dijon
mustard. Mix flour, coconut, salt and paprika. Dip
chicken into milk mixture, then coat with flour
mixture. Place coated chicken in pan. Drizzle
remaining butter over chicken. Bake uncovered 20
minutes.
Meanwhile, in small bowl, stir together spreadable
fruit, honey, 2 tablespoons dijon mustard and the
vinegar. Turn chicken; brush with apricot mixture.
Bake 10 to 15 minutes longer or until chicken is
no longer pink in center and glaze is bubbly.
Serve with hot mustard.
Title: Tomato Salad
Categories: Salad
Yield: 8 Servings
SALAD:
4 md tomatoes, in bite-size wedges
1/2 sm onion, sliced
2 tb coarsely chopped fresh basil
1 tb chopped fresh italian parsley
DRESSING:
1 1/2 ts red wine vinegar
1/8 ts salt
1/8 ts coarse ground black pepper
1/4 ts dijon mustard
2 tb olive oil
In large bowl, toss salad ingredients to mix.
In small bowl, mix dressing ingredients except oil.
Slowly add oil, beating with wire whisk until well
blended. Pour dressing over salad; toss to coat.
Title: Ranch Chicken
Categories: Main Dish
Yield: 4 Servings
4 boneless skinless chicken breast halves
1/4 c ranch dressing
1/3 c dry bread crumbs
2 tb olive oil
Dip chicken into dressing, then coat with bread
crumbs.
In 10-inch skillet, heat oil over medium-high
heat. Cook chicken in oil 12 to 15 minutes,
turning once, until outside is golden brown
and juice is no longer pink when centers of
thickest pieces are cut.
Title: Onion Quinoa
Categories: Side Dish
Yield: 4 Servings
1 ts canola oil
1 c uncooked quinoa
1 sm onion, sliced
1 md carrot, shredded
1 sm green bell pepper, chopped
1 c sliced fresh mushrooms
1/4 ts dried thyme leaves
1/4 ts salt
2 c vegetable broth
Heat oil in 2-quart saucepan over medium heat. Cook
quinoa and onion in oil 4 to 5 minutes, stirring
occasionally, until light brown.
Stir in remaining ingredients. Heat to boiling;
reduce heat to low. Cover and simmer about 15
minutes or until liquid is absorbed. Fluff with
fork.
Title: Maple Scones
Categories: Desserts
Yield: 8 Servings
TOPPING:
3 tb all-purpose flour
2 tb granulated sugar
2 tb chopped nuts, toasted
2 tb firm butter
SCONES:
2 c all-purpose flour
2 tb packed brown sugar
2 ts baking powder
1/4 ts salt
1/2 c firm butter
1/2 c chopped nuts, toasted
1/3 c pure maple syrup
1 egg
2 tb milk
additional milk
Heat oven to 400?F. In small bowl, mix 3
tablespoons flour, the granulated sugar and 2
tablespoons nuts. Cut in 2 tablespoons butter,
using pastry blender or fork, until crumbly;
set aside.
In large bowl, mix 2 cups flour, the brown sugar,
baking powder and salt. Cut in 1/2 cup butter,
using pastry blender until mixture looks like
fine crumbs. Stir in 1/2 cup nuts. Stir in maple
syrup, egg and just enough of the 2 tablespoons
milk so dough leaves side of bowl and starts to
form a ball.
Place dough on lightly floured surface; gently
roll in flour to coat. Knead lightly 10 times.
Pat or roll into 8-inch circle on ungreased
cookie sheet. Brush with additional milk.
Sprinkle with topping. Cut into 8 wedges, but
do not separate.
Bake 15 to 18 minutes or until golden brown.
Immediately remove from cookie sheet; carefully
separate wedges. Serve warm.
Title: Artichoke Dip
Categories: Appetizer
Yield: 24 Servings
1/2 c mayonnaise
1/2 c grated parmesan cheese
4 md green onions, chopped
1 can artichoke hearts, in pieces
crackers
In ungreased 1-quart microwavable casserole, mix
all ingredients except crackers.
Cover tightly; microwave on Medium-High (70%)
4 to 5 minutes, stirring after 2 minutes, until
hot.
Serve warm with crackers.
Title: Spring Greens
Categories: Salad
Yield: 12 Servings
1/2 c white wine vinegar
1/4 c olive oil
2 tb honey
1/2 ts dried marjoram leaves
1 ds salt
6 c mixed baby greens
2 c sliced strawberries
2 peaches, pitted & thinly sliced
1 c diced gouda cheese
1/2 c hazelnuts, toasted & chopped
Mix vinegar, oil, honey, marjoram and salt.
In large serving bowl, mix baby greens, strawberries,
peaches and cheese. Add vinegar mixture; toss to
coat. Sprinkle with hazelnuts.
Title: Pizza Burgers
Categories: Main Dish
Yield: 4 Servings
1 1/2 lb lean ground beef
1 ts italian seasoning
1 ts salt
1/2 ts pepper
1 c shredded mozzarella cheese
1 ts olive oil
8 oz sliced fresh mushrooms
1 clove garlic, minced
4 hamburger buns, split
1/2 c pizza sauce, warmed
In large bowl, mix beef, Italian seasoning, salt and
pepper. Shape mixture into 8 patties, 4 1/2 inches
in diameter and 1/4 inch thick. Press 1/4 cup of
the cheese into a ball with hands; press flat into
3 1/2-inch-diameter patty. Repeat with remaining
cheese. Place cheese patties on top of 4 beef
patties; top with remaining beef patties. Pinch
edges together to seal.
In 10-inch skillet, heat oil over medium-high heat.
Add mushrooms; cook 4 minutes, stirring
occasionally, until lightly browned. Add garlic;
cook 1 minute longer. Remove from heat.
Heat gas or charcoal grill. Place patties on grill
over medium heat. Cover grill; cook 11 to 13
minutes, turning once, until meat thermometer
inserted in center of patties reads 160?F.
During last 2 minutes of cooking, place buns, cut
sides down, on grill until toasted.
Place burgers on bottom halves of buns. Top with
pizza sauce and mushroom mixture. Cover with top
halves of buns.
Title: Mushroom Risotto
Categories: Side Dish
Yield: 4 Servings
RISOTTO:
2 c fresh portabella mushrooms
8 c chicken broth
2 sprigs fresh thyme leaves
1 dried bay leaf
1 tb soy sauce
3 tb butter
1/2 c chopped yellow onion
1 3/4 c uncooked short-grain risotto rice
3/4 c dry white wine
4 oz cream cheese, cut into cubes
1/3 c freshly grated parmesan cheese
salt, to taste
ground black pepper, to taste
Clean mushrooms by wiping with dry paper towel; do
not wash. Remove mushroom stems; coarsely chop and
set aside. Cut mushroom caps into 1/4-inch thick
slices. Set aside.
Pour broth into 3-quart saucepan. Add chopped
mushroom stems, thyme, bay leaf and soy sauce;
heat to boiling. Reduce heat; simmer uncovered 30
minutes. Strain broth; discard stems, thyme and
bay leaf. You should have about 6 cups broth;
if not, add water.
In 3-quart deep heavy saucepan, melt butter over
medium-high heat. Add mushroom slices and onion;
cook 5 minutes. Add rice; stir to combine. Cook
1 minute. Add wine; heat to boiling. Cook until
liquid is reduced by half.
Add 1/2 cup broth; cook over medium-high heat,
stirring constantly, until rice has absorbed
liquid. Adding 1/2 cup broth at a time, continue
cooking and stirring 20 to 25 minutes until all
broth has been added and absorbed. When done,
rice should be just cooked and slightly chewy.
Stir in cream cheese and grated parmesan cheese.
Season to taste with salt and pepper.
Serve risotto in individual shallow bowls.
Title: Banana Pudding
Categories: Desserts
Yield: 4 Servings
12 vanilla wafer cookies
3/4 c frozen whipped topping, thawed
2 sm bananas, sliced
8 tb refrigerated vanilla pudding
crushed vanilla wafer cookies
In 5-oz glass, place 1 vanilla wafer cookie. Top
with 1/12 of the banana slices, 1 tablespoon of
the whipped topping, another vanilla wafer
cookie and 1 tablespoon of vanilla pudding.
Repeat layer, beginning with banana slices.
Top with 1/12 banana slices and 1 tablespoon
whipped topping. Garnish with crushed cookies.
Repeat with three remaining desserts. Serve
immediately.
Title: Watermelon Skewers
Categories: Appetizer
Yield: 4 Servings
12 cubes seedless watermelon
6 cherry tomatoes, halved
12 sm fresh basil leaves
balsamic vinegar
extra virgin olive oil
coarse sea salt
12 md wooden skewers
For each skewer, start with 1 tomato half, add 1
basil leaf and 1 cube of watermelon. Drizzle with
a little bit of balsamic vinegar and olive oil;
sprinkle with sea salt. Serve immediately or
refrigerate until ready to serve.
Title: Honey Salad
Categories: Salad
Yield: 10 Servings
1/2 c sour cream
1 tb honey
1 tb orange juice
4 md oranges, peeled and sectioned
3 md bananas, sliced
1 c strawberries, cut in half
1 c seedless green grapes, cut in half
In large bowl, mix sour cream, honey and orange
juice until smooth.
Add oranges, bananas, strawberries and grapes;
toss gently to mix.
Title: Baked Shrimp
Categories: Main Dish
Yield: 8 Servings
3/4 c apricot preserves
1 tb lime juice
1/2 ts ground mustard
1/4 c all-purpose flour
2 tb packed brown sugar
1/4 ts salt
1 ds ground cayenne pepper
1 egg
1 tb lime juice
1 c shredded coconut
1 lb uncooked peeled shrimp
2 tb butter, melted
In 1-quart saucepan, mix apricot preserves, 1
tablespoon lime juice and the mustard. Cook over
low heat, stirring occasionally, just until
preserves are melted. Refrigerate while making
shrimp.
Move oven rack to lowest position. Heat oven to
425?F. Spray rack in broiler pan with cooking
spray.
In shallow bowl, mix flour, brown sugar, salt and
red pepper. In another shallow bowl, beat egg and
1 tablespoon lime juice. In third shallow bowl,
place coconut.
Coat each shrimp with flour mixture, then dip each
side into egg mixture and coat well with coconut.
Place on rack in broiler pan. Drizzle with butter.
Bake 7 to 8 minutes or until shrimp are pink and
firm and coating is beginning to brown. Serve
with preserves mixture.
Title: Double-Spaghetti Squash
Categories: Side Dish
Yield: 4 Servings
1 md spaghetti squash
4 oz uncooked spaghetti, halved
1/4 c chopped fresh parsley
2 tb grated parmesan cheese
2 tb butter, melted
1 ts dried oregano leaves
1/2 ts garlic salt
Heat oven to 400?F. Pierce squash with fork;
place in ungreased square baking dish, 8x8x2 inches.
Bake uncovered about 1 hour 30 minutes or until
tender.
Cook and drain spaghetti as directed on package.
Cut squash lengthwise in half; remove seeds and
fibers. Reserve one half for another use. Remove
spaghetti-like strands with 2 forks. Toss squash,
spaghetti and remaining ingredients. Return
spaghetti mixture to squash shell to serve.
Title: Zabaglione
Categories: Desserts
Yield: 4 Servings
4 eggs
6 tb sugar
1 ts vanilla
1/2 c sweet marsala wine
1 c frozen cranberries, thawed
2 pears, coarsely chopped
In 2- or 3-quart saucepan, heat 2 to 3 inches water
to simmering over medium-high heat. Separate eggs;
discard egg whites or refrigerate and save for
another use.
In metal or heat-resistant glass bowl slightly
larger than saucepan, beat egg yolks, sugar and
vanilla with wire whisk about 2 minutes or until
foamy.
Set bowl over saucepan containing simmering water
. Continue beating vigorously and constantly 1 to
2 minutes or until mixture starts to thicken.
Gradually beat in wine, whisking vigorously 5 to 7
minutes longer or until custard turns pale yellow,
doubles in volume and thickens; remove from heat.
Divide fruit evenly among 4 small bowls. Spoon
warm custard over fruit and serve.
